While most of the world gobbles down turkey like there’s no tomorrow (or indeed Boxing Day), some prefer not to eat turkey at all – given a choice of festive fowl, I’d never pick turkey. Never. It could sit plumply on the supermarket subs’ bench till kingdom come for all I care, forever in the shadow of gamey alternatives, goose, grouse or partridge in Guinness sauce.

Of course, some of you might prefer to spend less time in the kitchen, and more time drinking sherry/unwrapping presents/recovering from Christmas Eve. In which case, the sane way to avoid manual labour completely is to check into Chewton Glen, bed down in one of its classic-luxe suites and let talented head chef Andrew Du Bourg do all the hard work for you…